Vegan avocado, coconut and cacao paletas

Have you ever had a fudgsicle? It’s a chocolate-flavored popsicle, with a pudding-like consistency, and I used to beg my parents to buy them at the grocery store when I was a kid. I developed the recipe for these vegan avocado and cacao paletas with those fudgy popsicles from my childhood in mind. As an adult, I like to give things a healthier spin when I can and since I have a vegan in the family, I wanted to make them in a way that she could enjoy them with me, which meant they couldn’t have any dairy. These are similar to my avocado popsicles, with a few tweaks to make them vegan-friendly. The avocado gives the popsicle a creamy, silky base, and coconut milk mixed in helps the popsicles freeze consistently and stay together when you remove them from the mold.

A few notes: In this recipe, I used shelf-stable coconut milk and also tested it with refrigerated coconut milk (I like the So Delicious and Coconut Dream brands best). Its consistency is a bit thinner than the canned light coconut milk called for in my avocado paletas and it has less fat. Make sure that whichever brand you use, that it’s unsweetened but not sugar-free (the sugar-free one is still sweetened, but with stevia, which is considered a natural sugar substitute). I personally do not like the flavor of the sugar-free coconut milk with the stevia, so I normally purchase original unsweetened or unsweetened vanilla-flavored coconut milk if I want it to have a little more depth. You can absolutely substitute the unsweetened vanilla-flavored coconut milk in this recipe if you like.

Hi Sara, thanks for your question. The avocado portion is by weight, not fluid ounces. Typically, you can assume ounces means weight unless you are working with a liquid ingredient or it specifically states fluid ounces. I’ve amended the recipe to make that more clear that this is weighted ounces. Appreciate you stopping by!